Greek Chicken Casserole
Bursting with Mediterranean flavors, this Greek Chicken Casserole is a one-pan wonder that combines tender, golden-seared chicken breasts with vibrant ingredients like kalamata olives, cherry tomatoes, and crumbled feta cheese. Infused with the fresh aroma of garlic, oregano, and thyme, this hearty casserole features a bed of orzo pasta simmered in rich chicken broth and brightened with zesty lemon. Baby spinach adds a pop of color and nutrition, while the bubbling, cheesy topping brings everything together in true comfort-food fashion. Ready in just one hour, this oven-baked dish is an ideal weeknight dinner that delivers bold flavors and wholesome ingredients. Perfect for lovers of Greek-style cooking, this recipe will transport your taste buds to the Mediterranean with every bite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 0.75 cup kalamata olives, pitted and sliced
- 1 medium red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 2 cups baby spinach, packed
- 1 cup orzo pasta, uncooked
- 2.5 cups chicken broth
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden but not fully cooked through. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then sauté the minced garlic and sliced red onion for 2-3 minutes until fragrant and softened.
Stir in the remaining 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Add the uncooked orzo pasta to the skillet and stir to coat it in the oil and seasonings. Cook for 1 minute.
Pour the chicken broth into the skillet and bring to a simmer. Stir in the cherry tomatoes, kalamata olives, and lemon zest.
Nestle the seared chicken breasts back into the skillet, making sure they are partially submerged in the liquid.
Cover the skillet with aluminum foil or a lid and bake in the preheated oven for 25 minutes.
Remove the skillet from the oven and carefully uncover it. Stir in the baby spinach until wilted, then sprinkle the crumbled feta cheese evenly over the top.
Return the skillet to the oven (uncovered) and bake for an additional 10 minutes, until the cheese is slightly melted and the chicken is cooked through (internal temperature of 165°F or 75°C).
Garnish with chopped parsley if desired, and serve hot.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 9439 mg | 410% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 19.4 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1547 mg | 119% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3344 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
